Cleaned octopus

Cleaned octopus

By
From
Turkish Meze
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Using a small knife, carefully cut between the head and tentacles of the octopus, just below the eyes. Grasp the body of the octopus and push the beak out and up through the centre of the tentacles with your finger. Cut the eyes from the head of the octopus by slicing a small disc off with a sharp knife. Discard the eye section. To clean the octopus head, carefully slit through one side, avoiding the ink sac, and scrape out any gut from inside. Rinse under running water to remove any remaining grit.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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